Som gyup sal & mul neng myun at The Pork Room

No, I don’t think there’s any similarity between my favorite Japanese food and Korean food. The former I think is simple and artistic, the latter leans more on the “eclectic.” Maybe it’s because my tongue is not yet attuned to Korean food. There’s always an element of surprise whenever I munch on kimchi, or marvel at the variety of sauces, dips and veggies laid out before me, like an intricate ceremony.

It certainly felt surreal when I visited The Pork Room in Malate (it was on Jorge Bocobo, I think). As far as I know this Korean hole-in-the-wall is not listed in any mainstream directory and there wasn’t even any signage that said it’s The Pork Room. My host was just willing to translate the Hangul script to me. When we went inside, there were murals of happy piggies and only six or so items on a blackboard announcing the menu.
Read more

Food Tag: You’re It!

Good mawning! Toni tagged us BloggingBerks for this, and am answering it:) Would also appreciate if you share here some of your answers too:

How do you like your eggs? I love Eggs Benedict. Too bad I don’t get to eat it everyday

How do you take your coffee/tea: Coffee: Brewed. Two sachets brown sugar. A little cream. Tea: I just dunk the tea bag and go!

Favorite breakfast foods: Before, it used to be really heavy stuff like tapsilog and I still occasionally feast on fried tuyo and the works. But on most days, it’s just hard-boiled eggs and banana.
Read more

‘Kitchen Confidential:’ Secrets from an Expert Chef

I am presently reading Anthony Bourdain’s “Kitchen Confidential” and I must say, “what a blast!” It is not only for foodies, but also a must-read for those who love to eat (aren’t we all??), those who want to go into the food/resto biz or simply those who want to know what goes on behind those busy restaurant kitchens. One would be surprised that a lot of drinking, drugs, & sex lie behind the scenes, pretty much like rock and roll. I haven’t yet finished yet reading this tale of Bourdain’s “Adventures in the Culinary Underbelly” but there are interesting tidbits so far.

Take for example the chapter on “From Our Kitchen To Your Table.” In his direct and engaging style, Bourdain dishes out very interesting tips for the casual and/or serious diner. To quote :
Read more

Happy Birthday…Blog!

This blog is now two, going on three years old.

Thank you all for being part of this space. My posts would not have been made possible without your feedback and inspiration. Truly, it’s been great hearing from people all over and the best part of this blogging has been the numerous friends I have made.
Read more

Can’t get enough of Lord Stow’s egg tarts

I was in Chinatown again yesterday to tour somebody and what do I stumble upon but Lord Stow’s Bakery, maker of those famous Portuguese Egg Tarts! The outlet in Ongpin was so nondescript and the signboard so unnoticeable that you can walk past it. But then again maybe I was meant to taste the heavenly egg tarts that humid afternoon,with its flaky crust and melt-in-mouth custard that wasn’t too sweet – just the right elements for my perfect dessert. The last time I tasted one was at Lord Stow’s in Banawe close to ten years ago. It is still alive up to now, along with some mall branches.
Read more

Sutukil resto in Manila

“Sutukil” is the compressed Cebuano term for sugba, tula and kilaw. Sugba or inihaw means broiling fish or seafood over charcoal. Tula or tinola means to cook same seafood in boiling water with spices and seasonings. Kilaw on the other hand is to prepare fish fresh and let it cook itself in its own mixture of native vinegar, onions, garlic and pepper.

Even though I haven’t been to the Sutukil complex in Cebu,I was glad to find out that there’s a restaurant similarly named in Manila and adopting the same concept. The one in at the Mabuhay Manor Hotel is a poolside affair where you get to choose your fresh seafood in a glass window and have it cooked in front of you by the chef.
Read more

99 ways to munch on a doughnut…

Speaking of doughnuts, I thought I already knew the proper way of eating them but this one from Cosmopolitan Magazine’s “Sex Trick Hall of Fame” (international edition) takes the cake, and here’s why:

“Erotic instructions: Place a glazed doughnut around your man’s member, then gently nibble the pastry and lick the icing… as well as his manhood.” Read more

Yay! Krispy Kreme coming to Manila?

Even though am a vedy hearty eater, doughnuts aren’t really my thing, maybe because I really don’t have a sweet tooth and I know for a fact that those rounded holes pack a gazillion calories. But a piece of good news sent to me by cabalen Spanx sure got me excited:
Read more

Dr. Phil’s test: I got 46

Because it was raining madly today in Manila and I was cooped up at home for the most part, this blogger decided to take the Dr. Phil test. What do you know, I got 46 which meant I scored higher than Oprah (38) and lower than Dr. Phil himself (55). My score meant that ” Others see you as fresh, lively, charming, amusing, practical, and always interesting; someone who’s constantly in thecenter of attention, but sufficiently well-balanced not to let it go to their head. They also see you as kind, considerate, and
understanding; someone who’ll always cheer them up and help them out.”
Read more

Eating by the estero in Ongpin

Call me clueless, but it was my first time to try Manila Chinatown’s famed estero cuisine during our food trip last Saturday and I absolutely loved it. Thanks to Eric for pointing out the nondescript row of eateries to me which is located along the river; hence the name estero or estuary, I suppose.

Seaside restos – where you buy the goodies fresh and have them cooked before your eyes- have mushroomed in Manila but the one in Ongpin estero remains. What I really dig about the place: it was dirt cheap!
Read more

Next Page »